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Smothered Pork Chops

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  • Serves

    4

Ingredients

Brined Pork Chops

  • 1/2 cup (120 ml) salt
  • 1/2 cup (120 ml) brown sugar
  • 3 bay leaves
  • 2 oranges, sliced
  • 2 tbsp (30 ml) black peppercorns
  • 4 (6-oz.) boneless pork chops

Smothered Pork Chops

  • 1 cup (240 ml) all-purpose flour
  • 1 tsp (5 ml) cayenne pepper, ground
  • 1 tsp (5 ml) dried oregano
  • 2 tbsp (30 ml) olive oil
  • 1 large white onion, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp (30 ml) butter
  • 1 liter (4 cups) chicken stock
  • 1 bay leaf
  • 3 sprigs of thyme
  • 2 tbsp (30 ml) chopped fresh parsley
  • mashed potatoes with green peas, to serve (optional)
  • salt and pepper

Directions

Brined Pork Chops

  1. Bring 4 cups of water to a simmer over medium-high heat.
  2. Add salt, brown sugar, bay leaves, orange slices and peppercorns.
  3. Simmer for 5 minutes, and remove from heat.
  4. Refrigerate brine for 1-2 hours, or until completely cool.
  5. Once chilled, pour brine over the pork chops in re-sealable container.
  6. Cover, refrigerate and brine for 12 hours.

Smothered Pork Chops

  1. Remove pork chops from the brine and pat dry.
  2. Transfer ½ cup of the flour to a plate and stir in cayenne and oregano.
  3. Flip pork chops into flour mixture to coat on both sides.
  4. Discard flour.
  5. Heat oil in a large skillet over medium-high heat.
  6. Place dredged pork chops into the hot oil, and cook for 3-4 minutes.
  7. Flip and continue cooking for 2-3 minutes, until golden brown on both sides.
  8. Remove pork chops from the pan and reserve for later use.
  9. In the same hot pan, add onions and garlic.
  10. Stir and cook for 3-4 minutes over medium-high heat, or until onions are translucent.
  11. Add butter and remaining ½ cup of flour to the pan and stir well to incorporate.
  12. Stir in chicken stock, bay leaf and thyme.
  13. Season sauce with salt and pepper.
  14. Bring sauce to a simmer, and transfer pork chops into the sauce.
  15. Cover and simmer over medium-low heat for 60-75 minutes, until pork chops are fork tender.
  16. Serve pork chops covered in sauce and garnished with chopped parsley.
  17. Serve with hot mashed potatoes and green peas.
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